Hey Chef John,I saw your recipe of onion rings, and that's how i found you!, i think you are a great chef. i found your recipe of "doughnuts" but i want to fill them with some cream... not jelly... so i searched for your recipe.. but couldn't find any. Please tell me the recipe for the cream filling used in Dunkin' donuts, or any that tastes good with donuts.

Hi, Chef John. I'm a big fan of your site. I just tried this pasta (without having ever tasting it before) and it's great!!!I used dried parsley 'cause that's just what I had, but it worked fine.Thanks!!

Thank you for your videos. I made this the other night, almost exactly like your video...

I say almost cause I overlooked the "low and slow" method on the garlic... :-( Not a good result. It ended up toasting, then burnt... And while "roasted" garlic smells good, this was too potent. Anyway, I cleaned up the pan and the counter, then restarted. The second time I did as you did in your video, except I used Angel Hair spaghetti.

Anyway, this is fantastic, and for as much Parmigiano-Reggiano that we used, it's really still a cost-effective dish. I mean, it's simple. And now a staple!

PS - My wife and I love Parmigiano-Reggiano. As often as we actually use it, it's completely worth the price.